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Unscripted™ Entrepreneurship:A Business That Pays More Than Money, It Pays Time.

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I would like to know the answer to this as well. I'm still using a set of serrated knives that were lousy when I bought them 15 years ago. I love to cook and frequently think about sh*t knives that are in use.

All you really need for most tasks is a good 8” chefs/santoku knife and a paring knife.

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As someone who cooks an awful lot (and loves it) - this is the same advice I'd give.

Honestly, you don't even need the "best" knives in the world. I own a Henkles but I've heard nothing but good things about the Victorinox as well.

Learn to hold to the chef's knife properly and learn to cut with it properly. Honestly - anytime you go to cut something, just google "how to cut (whatever)....". Some people really struggle with simple things like onions, green peppers, garlic, carrots, etc... and really there are some really simple techniques to knock these out really easily if you just know how to prep/cut the fruit/veg/whatever properly.

I'd say I do 99% of all my cooking with just a chef's knife. It's just that versatile.

We just bought a set of Shun knives and they're amazing. I thought we had average cooking knives before, but now I know that I've never owned a truly sharp knife. It was one of those purchases that's worth every penny. No buyer's remorse whatsoever.

Victorinox is the same company that makes the Swiss Army Knives. They have a reputation for high-quality steel at an affordable cost and tremendous customer satisfaction (Check out their Amazon reviews).

Their basic Fibrox Pro series of knives are stamped stainless steel with molded plastic handles. They are not fancy to look at, but they do a tremendous job. That's what I have been using at home, and that's what I have chosen to start with for my business. (Progress Thread in signature).

They also make higher-end knives that are forged instead of stamped and feature a bolster and riveted handles.

On a side note, if you always want to have sharp knives, my subscription sharpening service is now active. The website needs some changes before I start running ads, but it is functional.

This is one of the issues that I need to address with my business. Most people don't know how nice it is to actually use a sharp knife. They don't know what they are missing because they have grown so accustomed to using the same old knives and have nothing to compare it to.

Selling knives and a knife sharpening service over the internet will require some ingenuity to replace those live demonstrations that Cutco and other knife companies use.

We just bought a set of Shun knives and they're amazing. I thought we had average cooking knives before, but now I know that I've never owned a truly sharp knife. It was one of those purchases that's worth every penny. No buyer's remorse whatsoever.

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I knew my GFs parents had accepted me into the family when they bought me a $150 8" Shun for christmas lol

This is one of the issues that I need to address with my business. Most people don't know how nice it is to actually use a sharp knife. They don't know what they are missing because they have grown so accustomed to using the same old knives and have nothing to compare it to.

Selling knives and a knife sharpening service over the internet will require some ingenuity to replace those live demonstrations that Cutco and other knife companies use.

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Your thread is insider only, but I like the sound of it.

How do you plan on competing with companies like Shun, that offer free lifetime sharpening?

How do you plan on competing with companies like Shun, that offer free lifetime sharpening?

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Thanks! There’s a tremendous amount of valuable information on the Inside. Much better than my little progress thread.

I just looked up Shun’s sharpening policy. They require customers to package and ship the knives themselves. They also require a fee of $5 for the first knife and $2 for each additional knife sent as a check or money order for return shipping. So it’s not technically free.

Cutco offers a similar service. Their fee is $9 for 1-9 items.

I have a Cutco knife. I never went through the hassle of sending it to the factory and I definitely didn’t want a salesman to come to my house, sharpen my knife, and try to sell me every product in the catalog. My gut feeling is most customers just continue to use their knives after they get dull.

My service provides the convenience of sharpened knives showing up automatically. Sending them back simply requires swapping the knives in the box, sticking a prepaid label on it, and dropping it in your mailbox.

Thanks! There’s a tremendous amount of valuable information on the Inside. Much better than my little progress thread.

I just looked up Shun’s sharpening policy. They require customers to package and ship the knives themselves. They also require a fee of $5 for the first knife and $2 for each additional knife sent as a check or money order for return shipping. So it’s not technically free.

Cutco offers a similar service. Their fee is $9 for 1-9 items.

I have a Cutco knife. I never went through the hassle of sending it to the factory and I definitely didn’t want a salesman to come to my house, sharpen my knife, and try to sell me every product in the catalog. My gut feeling is most customers just continue to use their knives after they get dull.

My service provides the convenience of sharpened knives showing up automatically. Sending them back simply requires swapping the knives in the box, sticking a prepaid label on it, and dropping it in your mailbox.

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This sounds really cool! Do you support individuals or are you just commercial as this point?

I don’t know if it’s against the rules but I’d like to check it out if you have a link

My wife just bought a set of Baccarat Daisho 7s.
She says they are awesome and cut through everything so easy, it saves her a lot of effort as she lovers cooking for lucky old me. Don't know if you have a "House" store there or if they are only in Oz but they are on sale at the moment, so go get some. Otherwise they cost a lot.

I was floored when I first got my chef's knife. It was razor sharp out of the packaging to a level I've never seen before (trying to learn how to use a whetstone recently to get it there again.).

I remember moving around my kitchen with the knife and accidentally sliced a bread bag entirely open because I brushed against it by mistake. Took literally zero effort or force. Gave me pause for a second as I looked at the ripped open bag of bread and questioned whether or not I actually touched it with the knife because I didn't feel it happen at all.

This is where personal preference really comes into play and how it feels in your hand - At first glance I personally really don't like the lack of a pronounced "pinch grip" area on that knife. Looks like it tapers forward too drastically and far away from the handle.

Personally I prefer knives with a very sudden 90 degree drop, like this (picked a random knife out of their collection for the example):

The drop from handle to blade is very sudden and that's personally where I wrap my fingers around the knife in my pinch grip. I suspect I'd have to adjust to using something like the knife you linked to because while you could a similar grip, it would feel VERY different.

Then again, having never held that shun you linked to - maybe I'd like it better. Hard to tell without actually putting it in your hand.

This is where personal preference really comes into play and how it feels in your hand - At first glance I personally really don't like the lack of a pronounced "pinch grip" area on that knife. Looks like it tapers forward too drastically and far away from the handle.

Personally I prefer knives with a very sudden 90 degree drop, like this (picked a random knife out of their collection for the example):

The drop from handle to blade is very sudden and that's personally where I wrap my fingers around the knife in my pinch grip. I suspect I'd have to adjust to using something like the knife you linked to because while you could a similar grip, it would feel VERY different.

Then again, having never held that shun you linked to - maybe I'd like it better. Hard to tell without actually putting it in your hand.

I have the Victorinox Grand Maitre 8" chef's knife with the rosewood handle and can't say enough good things about it. It is well balanced, comfortable to use, sharpens easily and stays sharp for a long time, and cuts well on anything. It minces fresh herbs better than any knife I have ever owned. Totally worth the money.

I don't believe in spending a lot of money on paring or bread knives. My knives in those categories are made by Cold Steel and they were less than $20 and work very well.

The only other knives you might really need are a utility/prep knife and a boning knife. Even though I cook a lot and do some pretty fancy dishes I don't own either but they are nice to have. I'm thinking about getting the Wusthof ones.

A cleaver and a filet knife can be added later if you do a lot of butchering of meat and fish.

I don't believe in buying sets of knives. Everyone has a different size and shape of hand and preference for type of knife in each category so they should be selected individually in each category.

Personally, I have a strong preference for the European knives. The steel used in the Japanese knives is too hard, making them very difficult to sharpen and brittle

I have the Victorinox Grand Maitre 8" chef's knife with the rosewood handle and can't say enough good things about it. It is well balanced, comfortable to use, sharpens easily and stays sharp for a long time, and cuts well on anything. It minces fresh herbs better than any knife I have ever owned. Totally worth the money.

I don't believe in spending a lot of money on paring or bread knives. My knives in those categories are made by Cold Steel and they were less than $20 and work very well.

The only other knives you might really need are a utility/prep knife and a boning knife. Even though I cook a lot and do some pretty fancy dishes I don't own either but they are nice to have. I'm thinking about getting the Wusthof ones.

A cleaver and a filet knife can be added later if you do a lot of butchering of meat and fish.

I don't believe in buying sets of knives. Everyone has a different size and shape of hand and preference for type of knife in each category so they should be selected individually in each category.

Personally, I have a strong preference for the European knives. The steel used in the Japanese knives is too hard, making them very difficult to sharpen and brittle

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The Fastlane Forum is an entrepreneur discussion forum based on the UNSCRIPTED® Entrepreneurial Framework outlined in the best-selling books The Millionaire Fastlane (2011) and UNSCRIPTED (2017).Learn More